Brazilian recipe
Creamy Brazilian Escondidinho
Escondidinho is a classic Brazilian comfort food, featuring a velvety cassava and potato mash layered over a savoury, well-seasoned dried beef filling.
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Ingredients
700 g boiled cassava (yuca), salted
300 g boiled potatoes, salted
1 tablespoon butter
1 small carton table cream (creme de leite)
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg cooked and shredded dried beef (carne seca)
2 tablespoons butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tablespoon fresh parsley, chopped
1 tablespoon spring onions, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Requeijão (creamy cheese spread) to taste
Mozzarella cheese to taste
300 g boiled potatoes, salted
1 tablespoon butter
1 small carton table cream (creme de leite)
1 small onion, finely chopped or grated
1 bouillon cube (beef or chicken)
Milk to taste
Salt to taste
1/2 kg cooked and shredded dried beef (carne seca)
2 tablespoons butter or olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tablespoon fresh parsley, chopped
1 tablespoon spring onions, chopped
Red pepper flakes or black pepper to taste
Bacon to taste
Requeijão (creamy cheese spread) to taste
Mozzarella cheese to taste
Where to find ingredients
Cassava (also known as yuca or manioc) and carne seca (dried, salted beef) are essential to the authentic taste; look for these in the international or Caribbean frozen sections of supermarkets, or visit specialist Latin/Brazilian grocers in the region. Requeijão is a specific Brazilian creamy cheese spread; if unavailable, a thick, full-fat cream cheese can serve as a substitute, though it will slightly alter the traditional flavour profile. Fresh aromatics like parsley and spring onions are readily available at any local market or grocery produce aisle. Bouillon and pantry staples like butter and milk are found in standard aisles.
Preparation method
- Mash the boiled cassava and potatoes together with the butter until you achieve a very smooth, lump-free consistency
- Stir in the onion, bouillon cube, and table cream, adding splashes of milk until the mash is creamy and substantial
- Taste the mixture and season with salt as needed
- Sauté the bacon, garlic, and onion in a frying pan until fragrant and golden
- Add the shredded dried beef and cook for a few more minutes to meld the flavours
- Finish the filling by folding in the chopped parsley and spring onions, and season with pepper
- Double-check the seasoning, especially the salt level
- Grease a baking dish with butter on the bottom and sides
- Spread the beef filling evenly over the bottom of the dish and top with slices of mozzarella
- Cover the cheese layer carefully with the prepared creamy mash
- Dot the top with the creamy requeijão or swirl it into the mash layer
- Sprinkle with grated parmesan, if you like a little extra bite
- Bake for about 20 minutes, or until the top is lightly golden and bubbly
- Keep an eye on it to ensure the base doesn't scorch while in the oven
Observations
This recipe makes for a hearty and deeply satisfying meal. The technique of layering the smooth mash over the filling creates a comforting contrast, while the melted cheeses provide a golden, irresistible crust that is perfect for any family dinner.
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